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Fourth of July weekend is coming up and that means grilling. (Though any weekend/day that ends in y is really an excuse for the Edukatorz to grill). While we appreciate the convenience gas grills offer (as well as their Hank Hill seal of approval), we believe charcoal grilled food just tastes better. Charcoal grills are also easier for those of us without lawns who have to settle for stoop grilling or grilling in the park. We can take our mini Weber anywhere really. But alas, many are confused by the enigma that is charcoal grilling, allow us to clear some things up for you.
Choosing Charcoal
Charcoal is really easy to find. Grocery stores, hardware stores and even convenience stores will have charcoal in the summer.* Charcoal is a matter of preference and different situations dictate different charcoals.
There are two types of charcoal used for cooking – charcoal briquettes and natural hardwood lump charcoal. The only real difference between the two are that charcoal briquettes have extra additives and natural hardwood lump charcoal do not**.
If you’re super lazy or are going to be grilling in a park we recommend using self-starting briquettes or lighter fluid. Some people are not a fan of them since they have petroleum in them to help them light and maintain a fire. We don’t think it’s really an issue if you let the briquettes cook down enough (see below).
For those of you who want to go au natural or want the taste of a particular wood (that’s where charcoal comes from) we recommend using natural hardwood lump charcoal. Though if you’re crunched for time or in a park this is generally more of a pain in the ass.
Putting the Right Amount Charcoal in the Grill
We’d be remiss if we didn’t tell you to put enough charcoal in the grill, but don’t go overboard, you’ll just be wasting charcoal. It really depends on the size of your grill. If you have a big 26 inch grill we recommend around 80 pieces of charcoal (you don’t have to count it). From there we recommend around 60 pieces for a 22 inch grill, 40 pieces for an 18 inch grill and 25 pieces for a 14 inch grill.
Lighting Charcoal
It’s easy to light charcoal when you’re using self-starting briquettes or adding lighter fluid this process is easy. Simply take a long match or long lighter and light the self-starting briquettes at 2-4 different points in the grill. When using lighter fluid, don’t go overboard. A light covering will do, extra lighter fluid just means it’s going to take longer for it to burn off.
If you’re going natural and using hardwood lump charcoal you gotta get a chimney starter. Simply put newspaper in the bottom chamber of the starter and charcoal in the top and light the newspaper with a long match. After about 10 minutes the charcoal should be hot enough to dump in the grill.
Knowing When the Charcoal is Ready to Grill
Just because the charcoal is lit doesn’t mean it’s time to grill. Wait until the charcoal turns gray before cooking anything. This is especially important it you’re using self-starting briquettes or lighter fluid because you want all of the petroleum to cook out. At that point put the grill over the briquettes, wait a few minutes for the grill to heat up and you’re good to go.
A note on temperature. The temperature you’re grilling at clearly depends on what you’re grilling. To know how hot the grill is simply put your hand over the grill (don’t touch anything you idiot): if it’s at a low heat you should be able to hold your hand there for 6 to 7 seconds; if it’s at a medium heat you should be able to hold your hand there for 4 to 5 seconds; and if it’s hot you should be able to hold your hand there for 2-3 seconds.
*We like to stock up on charcoal near the end of summer so we can grill if we want to in the colder months.
**Lump Charcoal also gets hotter so if you want a super hot grill, this is the way to go.